Ingredients (use vegan versions):

• 2 packages udon noodles
  
• 1 package extra firm tofu or seitan
  
• 3+ cloves of garlic
  
• 1/2 bunch cilantro
  
• several green onions (scallions)
  
• 1 head broccoli
  
• 1/2 – 1 tablespoon Thai green curry paste
  
• 1 1/2 tablespoon canola oil
  
• 1/2 tablespoon peanut oil
  
• tamari (gourmet quality soy sauce)
  

Directions:

Cook udon noodles in a large pot of boiling water per
package instructions. Drain, rinse with plenty of cold water,
and set aside. While noodles are cooking, dilute green
curry paste in a small amount of water and set aside. You
may use more paste if you prefer a spicier noodle.

Chop at least 3 large cloves of garlic (more if you like),
green onions, and cilantro. In a wok, heat 3/4 T canola
oil and 1/4 T peanut oil. Fry chopped spice mixture
approximately 2 minutes on medium-high heat.

Add tofu and broccoli to mixture, sprinkling with a fair
amount of tamari. Fry until broccoli is tender, adding
water as needed. Set aside cooked tofu/broccoli mixture.

Add remaining 3/4 T canola oil and 1/4 T peanut oil to
wok. Fry cooked noodles until warm, using a generous
amount of tamari. Return tofu/broccoli mixture to wok.
Add curry, mix everything together, and dig in!

Serves: 4 – 8

Preparation time: 40 mins